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I got some Trader Joe's Everything But The Bagel seasoning blend and it goes well with my kale chips.
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Dec 18, 2020 16:09
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I see the use of freezing the potatoes before the cooking. I remember reading how to make homemade McDonald's french fries and by god the freezing before its second fry does help make them incredibly crispy.
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Jan 10, 2021 16:02
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Your Instant Pot can do multiple things compared to a classic Dutch oven. The only advantage a Dutch oven has is if it's larger. Or if you get the camping version with the feet & the flat top cover to put coals on.
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Jan 12, 2021 00:31
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big scary monsters posted:I made kimchi soondubu jjigae with mushrooms and kimchijeon. There were two big jars of kimchi to start with (I used the recipe with persimmon posted previously, turned out OK but less spicy than I usually make) but we already finished one.  I got some kimchi I made a couple months ago. I should make some soondubu jjigae with mushrooms, though I feel incomplete without an egg to crack into the bowl just before serving Just curious, did you swap out the anchovy broth for something else?
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Feb 23, 2021 22:27
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I find a little bit of fat on the exterior of whatever you put in an air fryer yields the best crispy results.
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Apr 14, 2021 19:41
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I'm gonna try my hand at smoked tofu this summer.
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Jun 4, 2021 16:34
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For grilling tofu I have to do a lot of pre-prep in the form of squeezing it out & freezing it to get an incredibly firm texture. I sometimes end up using one of those grill skillets with the holes in it, which begs the question "Why am I not just cooking this indoors on my stove?"
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Jun 4, 2021 17:26
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I haven't tried grilled lettuce yet but I can see how the latent sugars being caramelised adding another layer of flavor being appealing.
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Jun 4, 2021 19:43
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If you have an oven with a broiler you can approximate the effect, as a broiler is just an upside-down grill.
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Jun 4, 2021 20:35
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Since yesterday was National Donut DayI had a vegan savory donut that was filled with bbq jackfruit. 10/10 would eat jackfruit bbq again.
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Jun 5, 2021 14:21
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I love my Jetboil & I accept it's extra weight for my camping trips. I will ask my studio mate how they made some kick-rear end dehydrated vegan soup base next time I'm at work.
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Jun 6, 2021 05:28
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If you could, wouldn't you?
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Jun 7, 2021 12:07
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Don't some sesame oils have lower smoke points than others? Kind of like the difference between extra virgin & regular olive oil?
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Jun 26, 2021 15:47
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I figured as much. Now I wonder what extra virgin canola oil or coconut oil is like.
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Jun 26, 2021 17:28
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TychoCelchuuu posted:Time to drop a recipe bomb in the thread again. I'll have to try these out. Filipino food doesn't lend itself to vegan cooking but it's cool to see options available.
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Jul 12, 2021 14:54
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Even though I grew up with Indian friends I never knew how they made their garam masala.TychoCelchuuu posted:"Curry powder" unqualified usually means somethings like this. (So, not, not garam masala.) But it means various things in various contexts and it is a very vague term. I'm not sure I've even seen it for sale in India, and anyways it's used in effectively zero recipes. Nearby Sri Lanka does use various curry powders pretty often, from what I can tell, although their mixes are somewhat different than the typical mix in generic "curry powder" that you'd get at a typical store in most countries. The two main types of Sri Lankan curry powder are "roasted" and "unroasted/raw" and as you can imagine that is based on whether the spices are roasted pre-grind. Now that I'm older I've been inadvertently making knockoff curry powder for my weekend shakshouka. 
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Jul 25, 2021 15:55
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I was introduced to fenugreek seed via Persian cuisines, though I've had it whole & utilized in stews. I shall try incorporating the ground version in more dishes.
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Aug 10, 2021 18:16
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eSporks posted:I've been making kimchi with quartered brussel sprouts. It's really good! The Brussels stay crunchy and hold their texture a little better than cabbage. Brussel sprouts kimchi is now my default go-to as they don't get as slimy as Napa Cabbage.
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Aug 16, 2021 01:44
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 Made some kadai mushroom with some chanterelles and served it with cauliflower rice. quote:Kadai mushroom gravy can be served with plain rice, flavored rice like jeera rice, ghee rice, roti, chapathi, butter naan or plain parathas. But the semi-dry version mostly goes well with any Indian flatbreads. It can also be packed in school & office lunch boxes.  this is good.
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Nov 3, 2021 20:25
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IMO I'd go for a more Asian-style meal setup where there's no one singular star per se but several dishes that all play nice with each other, as well as small sides that round out the entire palette.
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Nov 12, 2021 16:46
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I've never heard of "brightening oil" but that looks too simple to not try.
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Jan 18, 2022 17:22
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One of my favorite things about kimchi is that the technique works pretty well with other cruciferous vegetables. I learned about this from a friend whose wife would make kimchi but he hated the sliminess that Napa cabbage would make, so she made it with regular cabbage & he preferred that. I tried the same thing with brussel sprouts and it was  . Next up: trying to make kimchi with cauliflower.
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Feb 9, 2022 15:56
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Hello thread. Even though I'm not vegan I've been following this on and off for a while, mainly because I like having a full range of culinary dishes at my disposal. Lent is coming up and my usual thing of going vegan during the period is near. Normally that doesn't seem tough but the caveat is that I've been doing keto for a while and because I'm a true Catholic in loving personal suffering, I'm going to do vegan keto for Lent. If people here got some vegan recipes that are also keto friendly I'd love to hear them. Don't come at me with your hot keto takes either. I've done keto vegan the last 2 years during Lent but I want more recipes in my repertoire.
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Feb 26, 2022 17:01
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Alas chickpeas aren't that keto friendly as they're pretty heavy on carbs. Pita bread can be low on carbohydrates if I shop carefully or make it myself. I found this recipe that I'm willing to give a go; I'll post up later this week when I try it with my results/verdict.
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Feb 26, 2022 17:28
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Ultimately I'd like to keep under 30g of total carbohydrates for the day. I've done it before but it was by eating salads & vegetable broth the entire time. Needless to say it was a gigantic challenge but I use this period to reassess my nutrition goals and figure out where and how to get to my next stage. I do want to state that I don't have anything against chickpeas or other classic vegan staples, but since they have a tendency to be used as filler and are incredibly carbohydrates dense, I can't eat a lot of it and remain in ketosis.
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Feb 26, 2022 18:40
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AngryRobotsInc posted:Alright, with that level of carbs in mind Thank you very much! I've bookmarked those links and I am looking forward to trying those out. The local farmers market will be open tomorrow so I'll see if I can grab provisions.
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Feb 26, 2022 19:08
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 Figured the vegetable broth I made earlier in the week would be good as a base for some soondubu jjigae, and I was right!
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Mar 17, 2022 03:51
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Pressure cookers are kind of cool but you need to pay attention to them. I've gone the other direction and use my slow cooker a lot as I can just set & forget, so it does it's thing all day while I'm at work.
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May 9, 2022 16:01
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I got a Zojirushi NL-BAC05SB coming in today and while it's more for my housemate that eats more rice than me, I may take it for a spin. Plot twist: I'm an Asian that's gone full keto and my housemate is a white weeb.
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May 10, 2022 19:39
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Because I'm  my pressure cooker is a stovetop one*.*I tried looking for it in my kitchen and I think it got lost during a move. Now I wish I got an Instant Pot instead of that Zojirushi rice cooker!
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May 25, 2022 14:55
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You could always try adding some sugar and fat to counteract the acidity & mustard flavor.
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Jul 1, 2022 13:38
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I'm a fan of making zucchini noodles (or as the kids call them, zoodles). I take a mandolin with the julienne cutter and make small strips with them. Then I can use them in with regular pasta sauces.
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Jul 22, 2022 15:16
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We're not going to do the legwork for you to acquire boob milk. That's on you & your local Craigslist posts to figure that out.
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Jul 27, 2022 18:08
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Olives & mushrooms are my favorite pizza toppings. As for replacing the cheese, maybe use vegan pesto that substitutes the Parmesan with nutritional yeast then slice tomatoes instead of using a classic red sauce.
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Aug 16, 2022 05:52
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How well does tempeh freeze? I purchased some with the intent of using it last Friday at a beach retreat I was in but another person made some bomb-rear end curry so it was not used. Is there any techniques to thawing it?
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Aug 29, 2022 22:54
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The times I've had vegan chocolate cakes applesauce was used for the egg substitute. Barely tasted the apple at all.
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Jan 7, 2023 15:56
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I've had the prepared jackfruit BBQ stuff you can get at the store and it's fine.
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Aug 10, 2023 23:30
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Hell yeah vegan ice cream sandos
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Dec 24, 2023 12:38
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 Made some vegan corned beef using both frozen semi-firm tofu & regular refrigerated extra-firm tofu. Purple potatoes & carrots were from the farmers market, and the cabbage came from a coleslaw package I had left over. I did use one beet to "color" the water but I wasn't happy with the results so I added red food coloring... which still didn't do much. Unfortunately I ran out of time to eat this so the entire batch I made will be delegated to meal prep for the week.
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Mar 18, 2024 04:56
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| # ¿ Apr 27, 2024 08:34 |
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 Made soondubu jijgae for the week. My alteration was cooking the king oyster mushrooms & the zucchini separately by scoring them then searing it in a cast iron pan, which in the end was honestly for looks. This was just a quick plating for internet pictures; a lot more was put into containers for work.
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Mar 25, 2024 03:59
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